Hi! I'm Chelle. Through Clean Eating and Exercise, I changed my life! I've lost 80+ lbs, and kept them off for 10 years. I'm a certified Fertility Counselor and coach, certified Nutritionist, and certified Personal Trainer.

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Tuesday, December 11, 2012

Champion Nutrition Recipe of the Week - Egg Nog Protein Ice Cream

Remember what I said last week about there being no reason for us, as athletes, to miss out on the fun of holiday treats? Well here's another recipe that proves my point ;-) Ya'll know I love my protein ice cream - I mean, LOVE. I also love egg-nog. It's just one of those holiday flavor/texture things that reminds me of childhood, reindeer, and twinkling lights. Since the real deal isn't on the plan for this holiday season, I found a way to still indulge in the flavor, without packing in the calories.

Protein Egg Nog Ice Cream
by Chelle Stafford
Serves 1

INGREDIENTS

1 cup unsweetened vanilla almond milk

1.5 scoop Champion Nutrition Pure Whey, Vanilla

1/2 Tbsp ground nutmeg (you can use less if you prefer)

DIRECTIONS
Blend all ingredients until smooth.If using an ice-cream maker, add mixture to bowl, and let it run about 20 minutes or until it reaches desired consistency.If you don't have an ice-cream maker - no worries! Go old-school with these Ziploc Bag directions:

Fill a gallon size ziploc bag about 2/3 full of ice.

Add 1/2 cup table salt (don't waste good sea-salt on this, use the cheap iodized stuff, it's only to make the ice colder).

Pour your ice cream mix into a sandwich size ziploc bag & seal it.

Place the ice-cream bag into the larger bag. Seal.

Shake for about 5 minutes or until ice-cream reaches the consistency you prefer.

Remove the inner bag and quickly rinse it off (so you don't get salt in your ice cream when you open the bag).

Remember what I said last week about there being no reason for us, as athletes, to miss out on the fun of holiday treats? Well here's another recipe that proves my point ;-) Ya'll know I love my protein ice cream - I mean, LOVE. I also love egg-nog. It's just one of those holiday flavor/texture things that reminds me of childhood, reindeer, and twinkling lights. Since the real deal isn't on the plan for this holiday season, I found a way to still indulge in the flavor, without packing in the calories.

Protein Egg Nog Ice Cream
by Chelle Stafford
Serves 1

INGREDIENTS

1 cup unsweetened vanilla almond milk

1.5 scoop Champion Nutrition Pure Whey, Vanilla

1/2 Tbsp ground nutmeg (you can use less if you prefer)

DIRECTIONS
Blend all ingredients until smooth.If using an ice-cream maker, add mixture to bowl, and let it run about 20 minutes or until it reaches desired consistency.If you don't have an ice-cream maker - no worries! Go old-school with these Ziploc Bag directions:

Fill a gallon size ziploc bag about 2/3 full of ice.

Add 1/2 cup table salt (don't waste good sea-salt on this, use the cheap iodized stuff, it's only to make the ice colder).

Pour your ice cream mix into a sandwich size ziploc bag & seal it.

Place the ice-cream bag into the larger bag. Seal.

Shake for about 5 minutes or until ice-cream reaches the consistency you prefer.

Remove the inner bag and quickly rinse it off (so you don't get salt in your ice cream when you open the bag).

Remember what I said last week about there being no reason for us, as athletes, to miss out on the fun of holiday treats? Well here's another recipe that proves my point ;-) Ya'll know I love my protein ice cream - I mean, LOVE. I also love egg-nog. It's just one of those holiday flavor/texture things that reminds me of childhood, reindeer, and twinkling lights. Since the real deal isn't on the plan for this holiday season, I found a way to still indulge in the flavor, without packing in the calories.

Protein Egg Nog Ice Cream
by Chelle Stafford
Serves 1

INGREDIENTS

1 cup unsweetened vanilla almond milk

1.5 scoop Champion Nutrition Pure Whey, Vanilla

1/2 Tbsp ground nutmeg (you can use less if you prefer)

DIRECTIONS
Blend all ingredients until smooth.If using an ice-cream maker, add mixture to bowl, and let it run about 20 minutes or until it reaches desired consistency.If you don't have an ice-cream maker - no worries! Go old-school with these Ziploc Bag directions:

Fill a gallon size ziploc bag about 2/3 full of ice.

Add 1/2 cup table salt (don't waste good sea-salt on this, use the cheap iodized stuff, it's only to make the ice colder).

Pour your ice cream mix into a sandwich size ziploc bag & seal it.

Place the ice-cream bag into the larger bag. Seal.

Shake for about 5 minutes or until ice-cream reaches the consistency you prefer.

Remove the inner bag and quickly rinse it off (so you don't get salt in your ice cream when you open the bag).